- Responsible for being a gracious host to all guests and co-workers - Responsible for promoting a positive influence in the community and participating in company-sponsored events- Ability to perform assigned function within the kitchen such as broiler, sauté, pantry, prep and production when needed. - Accepts direction during day to day operations to ensure culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities are met. - Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.- Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters and stem kettles. - Bakes, roasts, broils, and stems meats, fish, vegetables, and other foods. - Adds seasoning to foods during mixing or cooking.- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that food is cooked. - Carves meats, portions food and serving plates, adds sauces, and garnishes serving to fill orders. - Washes, peels, cuts and sHReds vegetables and fruits to prepare them for use. - Supports safety and accident prevention programs (nonslip footwear, knife handling, and proper lifting).- - Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction. - Acts as a role model to other employees and always presents oneself as a Credit to the Company and encourages others to do the same. - Performs all other related and compatible duties as assigned.- Must be familiar with and have exposure to prep list. - Take inventories. - Must complete county health department class and attain certification.- Exhibit knife skills, classic cuts and sharpening. - Provide stellar customer service to internal and external customers and vendors including participation in and promotion of customer service programs to continuously improve customer service. - Assist in operation of other food and beverage venues as needed. - Attend all departmental and company training programs or meetings as directed. - Compile information, complete and submit reports as needed. - Adhere to all company policies and procedures. - Adhere to all gaming laws and regulations. - Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris, and litter. - Meet department uniform, appearance, and grooming requirements. - Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel.
- Must be able to cook authentic Asian Style Cuisine.- Must be able to be efficient in the preparation of Asian Themed food products including cutting, trimming, chopping, slicing, carving, mixing, cooking, sautéing, grilling, frying, broiling, baking, and steaming and application of other preparation techniques as required for preparation.- Must follow appropriate food handling procedures to ensure safe, quality products.- Must follow all established Asian food recipes and products in order to maintain a leading edge in the industry.- Protect and preserve assets of the company.- Adhere to all company policies and procedures.- Adhere to all gaming laws and regulations.- Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris and litter.- Meet department uniform, appearance and grooming requirements.- Any job duty needed to promote productivity in the efficient administration of business or any reasonable request made by your supervisor or management personnel.- Ability to speak English preferred.
- Ensures products meet all recipes standards. - Maintains proper production levels.- Knowledge of all applicable food preparation methods and measures.- Knows and understands all cooking tools and measurement conversions. - Communicating and maintaining proper staffing levels with daily volume.- Insuring proper handling and storage of food items as per internal and Health Department standards. - Maintaining integrity with food and labor controls. - Relieving line cooks, as needed.- Making recommendations in ordering supplies. - Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations - Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking accordingly.- Providing fast, friendly, professional and responsive customer service to culinary team members and guests. Greets, and makes welcome, each guest approaching their station.- Maintaining current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients).- Preparing food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request. - Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards. - Slicing, dicing, chopping and prepare raw products.- Carving meats, portioning food on serving plates, add gravies and sauces, and garnish plates as required.- Maintaining cleanliness of designated areas as directed in accordance with established health and safety standards.- Maintaining par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure.- Operating and maintaining all equipment and utensils as required in accordance with established guidelines and safety procedures.- Knowing and promoting current events and programs and can give guests directions to all area.- This job description is not intended to be all-inclusive and team members may also be asked to perform other reasonable related duties as assigned. Hollywood Gaming at Mahoning Valley Race Course reserves the right to revise or change job duties and responsibilities as the need arises with appropriate notification to Team Members.
- Ensuring products meet all recipes standards- Maintaining proper production levels- Knowledge of all applicable food preparation methods and measures - Knows and understands all cooking tools and measurement conversions- Communicating and maintaining proper staffing levels with daily volume- Insuring proper handling and storage of food items as per internal and Health Department standards - Maintaining integrity with food and labor controls - Has good interpersonal and communication skills - Understanding and following all policies and procedures - Relieving line cooks as needed - Making recommendations in ordering supplies - Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations- Wiping counter areas, sinks and floors as required to maintain a clean safe working environment - Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according - Providing personalized service and uses guests’ names when possible - Knowing and promoting current casino events and programs and can give guests directions to all casino areas
ESSENTIAL DUTIES AND RESPONSIBILITIES- Follow recipes to prepare and/or cook food to meet departmental standards or as directed.- Measure and convert recipes without affecting quality.- Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.- Accepts direction during day to day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.- Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.- Basic knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures. - Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction. - Must be familiar with and have exposure to prep list.- Take inventories.- Exhibit basic knife skills, classic cuts and sharpening. - Assist in operation of other food and beverage venues as needed.- Attend all departmental and company training programs or meetings as directed.- Must adhere to regulatory, department and company policies. - Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.- Perform all job duties in a safe and responsible manner. - Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.- Perform other job related and compatible duties as assigned.
- Responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property. - Reads food orders from computer printouts and prepares food items according to established menu plans.- Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.- Washes, slices, peels, and/or cuts various foods to prepare for cooking or serving.- Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.- Ensures work procedures, quality standards, and menu specifications are executed according to established guidelines.- Coordinates with and communicates orders to dining room staff.- Prepares all food items accurately in a timely manner.- Completes all assigned prep items as written on prep sheet.- Uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner.- Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.- Attends company training programs as scheduled.- Completes opening, closing, and other side duties as assigned by the supervisors.- Communicates as needed with Lead Cook and Sous Chefs.- Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards.- Maintains strict confidentiality in all company matters.
- Prepares, expedites, monitors, replenishes, and/or transports meats, vegetables, soups, sauces and other food items as indicated by production sheets- Report to Sous Chef at start of shift to receive instructions as daily specials or menu changes - Arrange mise in place according posted instructions and menu requirements - Communicates station needs, waste and discrepancies with immediate supervisor - As directed by supervisor, prepare and present menu items according to recipe specification and presentation photo - Assist in other areas of kitchen as directed by Sous Chef - Interacts with guests and coworkers in a professional, courteous manner - Maintains a clean and sanitary work area at all times - Perform other duties as assigned by supervisor
Responsible for the safe, proper and efficient preparation of all food. Accountable for the efficiency and operation of the areas of the kitchen they are assigned. Essential Functions - React to food orders in an efficient and proper manner, assuring presentations and procedures are being followed- Ability to work the grill, deep fryer, roasting, sauté, prep and pantry stations proficiently- Estimate and requisition supplies from the receiving areas for service- Ability to set up and break down all food stations in the kitchens- Season food, add garnish, sauce or vegetables, on the order, as determined by the chef- Perform job combinations as necessary in the kitchen- Maintaining kitchen clean and in good working order throughout the shift- Assure that the kitchen is closed down properly after each shift and be held accountable for the checking of this function- Understanding of safe food handling practices as described in Michigan Health Code- Other job related duties as assigned
- Consistently prepares breakfast, lunch, dinner, or hor d'oeuvres to standards established by the Executive Chef. - Ensures that work area is kept clean and orderly. - Assists in training new Buffet Cooks. - Must be able to stand a full shift. - Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow cast members. - Any and all duties as assigned by your Supervisor or a member of management.
MAJOR JOB DUTIES: Duties include, but are not limited to the following: - Prepare fruits and vegetables for serving, by washing, peeling, cutting, and placing items in their respective refrigerators for future use.- Grill, roast,steam, broil vegetables, cook pasta or any components to be used in salad preparation- Prepare a variety of cold meats and seafood items such as cracking or removing the shell from seafood, slicing cold cuts for serving, and breading fish.- Prepare various menu items and garnish them accordingly.- Prepare all dressings following recipes provided - Prepare toast, pancakes, and hour d’oeuvres, both hot and cold.- Dish up and garnish all desserts, such as ice cream, sodas, pies, cakes and fruit cups.- Responsible for conserving waste and utilizing all products and byproducts to facilitate a lower food cost.- Operate small kitchen equipment such as mixers, slicers, and cutters.- Must provide courteous and friendly service to all staff.- Performs related work as requested. The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements inherent in this job.
MAJOR JOB DUTIES: Duties include, but are not limited to the following: - Prepare fruits and vegetables for serving, by washing, peeling, cutting, and placing items in their respective refrigerators for future use.- Grill, roast,steam, broil vegetables, cook pasta or any components to be used in salad preparation- Prepare a variety of cold meats and seafood items such as cracking or removing the shell from seafood, slicing cold cuts for serving, and breading fish.- Prepare various menu items and garnish them accordingly.- Prepare all dressings following recipes provided - Prepare toast, pancakes, and hour d’oeuvres, both hot and cold.- Dish up and garnish all desserts, such as ice cream, sodas, pies, cakes and fruit cups.- Responsible for conserving waste and utilizing all products and byproducts to facilitate a lower food cost.- Operate small kitchen equipment such as mixers, slicers, and cutters.- Must provide courteous and friendly service to all staff.- Performs related work as requested. The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements inherent in this job.
- Consistently prepares hot or cold food selections to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assist in training of new Buffet Cooks.- Must be able to stand for a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Any and all duties as assigned by your Supervisor or a member of management.
MAJOR JOB DUTIES: Duties include, but are not limited to the following: - Prepare fruits and vegetables for serving, by washing, peeling, cutting, and placing items in their respective refrigerators for future use.- Grill, roast,steam, broil vegetables, cook pasta or any components to be used in salad preparation- Prepare a variety of cold meats and seafood items such as cracking or removing the shell from seafood, slicing cold cuts for serving, and breading fish.- Prepare various menu items and garnish them accordingly.- Prepare all dressings following recipes provided - Prepare toast, pancakes, and hour d’oeuvres, both hot and cold.- Dish up and garnish all desserts, such as ice cream, sodas, pies, cakes and fruit cups.- Responsible for conserving waste and utilizing all products and byproducts to facilitate a lower food cost.- Operate small kitchen equipment such as mixers, slicers, and cutters.- Must provide courteous and friendly service to all staff.- Performs related work as requested. The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements inherent in this job.
The following and other duties may be assigned as necessary: - Consistently prepares hot or cold food selections to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assist in training of new Cooks.- Must be able to stand for a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Completes daily checklist and production charts as directed by you supervisor- Any and all duties as assigned by your Supervisor or a member of management.
The following and other duties may be assigned as necessary: - Consistently prepares hot or cold food selections to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assist in training of new Cooks.- Must be able to stand for a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Completes daily checklist and production charts as directed by you supervisor- Any and all duties as assigned by your Supervisor or a member of management.
The following and other duties may be assigned as necessary: - Consistently prepares hot or cold food selections to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assist in training of new Cooks.- Must be able to stand for a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Completes daily checklist and production charts as directed by you supervisor- Any and all duties as assigned by your Supervisor or a member of management.
The following and other duties may be assigned as necessary: - Consistently prepares hot or cold food selections to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assist in training of new Cooks.- Must be able to stand for a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Completes daily checklist and production charts as directed by you supervisor- Any and all duties as assigned by your Supervisor or a member of management.
The following and other duties may be assigned as necessary: - Consistently prepares hot or cold food selections to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assist in training of new Cooks.- Must be able to stand for a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Completes daily checklist and production charts as directed by you supervisor- Any and all duties as assigned by your Supervisor or a member of management.
- Consistently prepares breakfast, lunch, dinner, or hor d'oeuvres to standards established by the Executive Chef.- Ensures that work area is kept clean and orderly.- Assists in training new Buffet Cooks.- Must be able to stand a full shift.- Exhibits a friendly, helpful, and courteous manner when dealing with customer of fellow team members.- Any and all duties as assigned by your Supervisor or a member of management.
MAJOR JOB DUTIES: Duties include, but are not limited to the following: - Responsible for setting up and breaking down various cooking stations and the filling of supply requisitions for stocking them.- Assist other cooks by performing duties such as grilling, cooking in wok, sautee, stirring soups, watching roasts for temperature and time assignments, watching broiled items to prevent charring and preparing chopped vegetables for the sauce cook’s food preparation.- Observe, learn, understand, and eventually perform all tasks carried out in the kitchen by other cooks.- Responsible for working in all the various phases of the kitchen operation and gathering enough exposure to the different functions in order to understand the entire kitchen operation.- Maintain a safe and sanitary work area.- In a courteous manner, assist and welcome all team members with a good morning or good afternoon.- Maintain a professional and courteous demeanor with all team members and staff.- Must provide courteous and friendly service to all staff.- Performs related work as requested. The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements inherent in this job.